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Banana Pudding Ice Cream

Banana Pudding Ice Cream
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This Banana Pudding Ice Cream is a creamy, nostalgic twist on the classic Southern dessert. Infused with ripe bananas, crunchy Nilla wafers, and the smoothness of banana pudding, it’s the perfect frozen treat to cool off on a warm day or bring a bit of sunshine to any season.

Ingredients

Scale
  • 2 cups heavy cream
  • 2 ½ cups whole milk
  • ½ cup granulated sugar
  • 3.4 oz package instant banana pudding mix
  • 1 large ripe banana, cut into ½-inch coins and quartered
  • ½ cup crushed Nilla wafers (plus extra for topping, optional)

Substitutions:

  • Use half-and-half instead of heavy cream for a lighter version.
  • Swap whole milk with almond or oat milk for a dairy-free option.
  • Gluten-free vanilla wafers can replace Nilla wafers for gluten-sensitive diets.

Instructions

  1. Prepare the Base: In a medium saucepan, heat heavy cream and whole milk over medium-low heat until it just begins to simmer (do not boil). Remove from heat and whisk in granulated sugar until fully dissolved. The mixture should feel smooth when rubbed between your fingers.
  2. Chill the Mixture: Pour the mixture into an airtight container and refrigerate for at least 4 hours until completely chilled. This step ensures the pudding mix incorporates evenly later.
  3. Mix in Pudding: Once chilled, stir in the instant banana pudding mix. Whisk vigorously to avoid lumps; the mixture will thicken slightly as the pudding activates.
  4. Churn the Ice Cream: Pour the base into your ice cream maker and churn according to the manufacturer’s instructions. Alternatively, for a no-churn method, pour into a loaf pan and freeze, stirring every hour for about 3 hours to break up ice crystals.
  5. Add Mix-ins: During the last 3 minutes of churning (or after 3 hours in no-churn), gently fold in banana chunks and crushed Nilla wafers to distribute them evenly without breaking them apart too much.
  6. Freeze & Serve: Transfer the ice cream to a freezer-safe container, smooth out the top with a spatula, and sprinkle additional crushed wafers if desired. Freeze until firm (about 2 more hours). Let it sit at room temperature for 5–10 minutes before scooping for best texture.

Notes

Serving Suggestions:

Serve scoops in bowls or waffle cones topped with extra crushed Nilla wafers or a drizzle of caramel sauce for added indulgence.

Tips & Tricks:

  • Use ripe bananas with brown spots for maximum sweetness and flavor.
  • Avoid overmixing when adding wafers to maintain their crunchiness.

Storage & Reheating:

Store in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface before sealing. If frozen too hard, let it thaw at room temperature for about 10 minutes before serving.

Find it online: https://icecreamin.com/banana-pudding-ice-cream/